Chocolate Silk Pie
This decadent gluten-free chocolate silk pie features a rich, dark chocolate filling that's light as air and incredibly smooth. Paired with a buttery gluten-free crust, it's a chocolate lover's dream come true.
32 min
Total Time
8
Servings
easy
Difficulty
20 min
Prep Time
12 min
Cook Time
32 min
Total Time
Ingredients
- 1 1/2 cups Gluten-Free Chocolate Cookie Crumbs
- 6 tablespoons Melted Unsalted Butter
- 1/2 cup Granulated Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 8 ounces Semi-Sweet Chocolate Chips
- 1/2 cup Unsalted Butter (softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Heavy Cream
- 2 large Eggs
- for garnish Whipped Cream
- for garnish Chocolate Shavings
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Combine gluten-free chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch pie plate.
- 3
Bake the crust for 10-12 minutes, or until set. Let cool completely.
- 4
In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate chips. Remove from heat and let cool slightly.
- 5
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
- 6
Beat in the melted chocolate until combined. Gradually add the eggs, one at a time, beating well after each addition. Beat in heavy cream until the mixture is light and airy.
- 7
Pour the chocolate filling into the cooled crust and spread evenly.
- 8
Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- 9
Garnish with whipped cream and chocolate shavings before serving.
Tips & Notes
- •For a richer flavor, use dark chocolate instead of semi-sweet.
- •Ensure the crust is completely cool before adding the filling to prevent melting.
- •Chill the pie thoroughly for the best texture and flavor.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.